The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F. Corn starch/Maizenaadds a lightness to the texture of the biscuit/cookie. Alternatives to corn starch include arrowroot powder, rice flour, or tapioca starch. Cream the butter and sifted icing sugar until pale and creamy. Add the vanilla extract and beat well. Step 5 - Assemble The Monte Carlos

I came across this recipe on a blog called Healthful Pursuits. They are super easy and since I didn’t add vanilla as per the original recipe, they only have 4 ingredients. Brown sugar - either light or dark brown sugaris fine to use. The brown sugar gives a slightly caramelised flavour to these biscuits as well as colour. To sandwich biscuits together - how much filling you need will depend on the size of your biscuits. It's important not to overfill the biscuits with too much jam and buttercream. Add a small amount of jam to the flat side of a biscuit and then top with a small amount of buttercream in the centre. When you add another biscuit to the top it will 'squish' the filling out towards the edges. Yes, Nana Ling’s original recipe says bake in a hot oven but I found a hot oven burnt the biscuits. Moderate is perfect.)

Add the flour, baking soda, salt and desssicated coconut to a bowl and mix together and then add all of the dry ingredients in with the butter and sugar mix and mix together by hand (don’t use the electric mixer for this part) until crumbly. Buttergives a deliciously rich flavour. However, Baker’s biscuits are made with baking margarine of sorts. I prefer baking with butter, but in this case, margarine will is a perfectly fine substitute. So simple! What can be easier than softening butter and mixing with the other ingredients? This is a basic recipe.

Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven. Monte Carlo biscuits are one of Australia's favourite cream biscuits, and with good reason. Consisting of two coconut biscuits sandwiched together with sweet buttercream and jam... these tasty treats literally melt in your mouth! So happy to hear that you liked the recipe and that your family also enjoyed your baking. I started baking at an early age too, it's fantastic to hear that you are too! These biscuits are a favourite of mine as well. Substituting Plain/All-Purpose/Standard Grade Flour with Self-Raising/Self-Rising Flour: For every ½ teaspoon to 1 teaspoon of baking powder per cup/150 grams of plain flour, simply use self-raising flour and leave out the baking powder. For recipes needing more than 1 teaspoon of baking powder per cup (150 grams) - add the additional baking powder per cup.Why? Because reducing the sugar and butter in this recipe will change the recipe and your coconut biscuits will not turn out as I have intended them to. The texture and taste will both change. Don’t over-work the dough. Keep some larger chunks of butter intact when cutting the butter into the flour. Knead the dough for 14 turns only. Any longer will work the dough too much and gluten strands will start to form, which will develop a tougher crumb structure in the final biscuits. Ashley, thank you so much for this recipe! I am sensitive to many foods, so it means a lot to have an fast, simple, straight-shooting recipe that works.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Cream The Butter And SugarHi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Substitute the sugar with a sugar sweetener. I haven’t tried this myself, so I’d love to hear from you in the comments below if you do try this substitution. TIP: If the mixture is too soft to form balls, add a little extra coconut or place in the fridge for 15 minutes before attempting to roll again. Butter - at room temperature. I prefer to use unsalted butteras a baking ingredient. This is not essential and if you usually buy salted butter,using that will be perfectly fine.

Mix the dry ingredients together with a fork in a large bowl then cut cold vegan butter orshorteninginto the flour mixture. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse breadcrumbs with some larger pea-sized pieces. Baking Powder: Baking powderis used to leaven the biscuits and helps create airy and fluffy biscuits. How To Make Coconut Cream Biscuits Use room temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F. Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius. you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuitsPlain Flour: Plain baking flour, do not use 00 flour or bread flour. You can use self-raising flour and omit the baking powder. These biscuits were such a hit that people needed to recreate them in their own homes. In fact, my mom used to regularly bake a batch of Romany creams when it was biscuit baking time. And she used a recipe out of the Kei Road Women's Association Centenary Recipe Book. Self-raising flour - use store-bought self-raising flour or make your ownby sifting 2 teaspoons of baking powder through every 1 cup of plain flour.